Perfectly grilled moist chicken is one of my favorite things ever. Especially when basted with a sweet and tangy sauce. There is something about classic smoky flavor and caramelized sauce that hits all of the food high notes for me. This Grilled Apricot Chicken is no exception.
Cut chicken breasts in half horizontally to create two thinner pieces out of each. Cover and refrigerate until time to cook.
In a medium bowl, combine the apricot preserves, chopped apricots, 4 tablespoons of the chicken broth. Stir in the mustard, soy sauce, lemon zest, pepper flakes, salt, pepper and garlic powder.
Let this rest at room temperature while the grill is heating.
Heat grill to a medium high heat, around 375 degrees. To get nice grill marks place chicken on the grill diagonally at a 45 degree angle. Let it cook for about 5 minutes. Rotate 90 degrees and cook for another 2-3 minutes.
Flip the chicken and repeat the process on this side.
Toward the end of cooking the second side, baste the chicken generously with the prepared apricot sauce. Flip, baste the other side and cook for a minute or two. Repeat as needed until the chicken is cooked to an internal temperature of 165 degrees.
(Do not over cook or the chicken will be dry.)
Remove chicken from the grill and cover with foil. Let rest 10 minutes before serving.
In a small sauce pan, heat the remaining apricot sauce with ⅔ cup of chicken broth. Stir and simmer until thickened. Serve over the grilled chicken.
**Due to variances in chicken breast thickness and grill temperatures, we highly recommend using a food thermometer to ensure your chicken is properly cooked.